Recipezaar: Canadian,Kid Pleaser recipes

"chômeur's" Pudding

Mon, 23 Feb 2009 14:09:55 -0500

A classic French-Canadian sweet. "Chômeur" means un-employed; therefore, the dish bears its name because it is inexpensive. Along with rice pudding and jello, this is one of most commonly offered desserts in diners. WARNING: May cause sugar overdose. Contrary to the usual recipe, this one uses milk for a more cake-like texture. The original recipe also doesn't call for an egg, but my mother always made it with the egg. -- posted by Génial Génie

Pumpkin Soup

Wed, 25 Feb 2009 11:46:30 -0500

This is our (not so secret) family recipe, I've never tasted any better. -- posted by Génial Génie

Sugared Cranberry Gorp

Sun, 01 Mar 2009 18:16:35 -0500

I love GORP. I'm always looking for different ways to make it in different flavors and textures. It's good to try using what you really like in it. I like cranberries and sourdough pretzels, so I came up with this one. It's a nice sweet change of pace. I hope you enjoy it. -- posted by Jess4Freedom

Cranberry Apple Tart

Sun, 01 Mar 2009 18:17:28 -0500

It's easy to love apple pie. Turning out the perfect crust? Not so easy. Which is why this apple and dried cranberry tart does away with the hard part without sacrificing the joy of baking. This recipe uses purchased pizza dough to create a thin crust that is topped with tart apple slices.For a nice finish, dust the tart with powdered sugar, or a blend of powdered sugar and cinnamon. If you'd prefer a more traditional crust, a prepared pie crust also could be used. But pizza crust lends a nice chew that works well with the tender apple slices. Be sure to let the dough come to room temperature before rolling it. The dried cranberries can be soaked in water or juice for 15 minutes before using. This isn't necessary, but it makes them plump and juicy. Be sure to drain them well before placing them on the tarts. -- posted by Jess4Freedom

Pain a La Viande

Sun, 01 Mar 2009 18:20:30 -0500

Very regional recipe for Quebec City, I'm not sure where else. This is a wonderful kid friendly meal and a great way to have homemade 'fast food' while still eating fairly healthy. I couldn't find it on here and had a heck of a time finding it on the web. (If you've seen recipes for Pain de Viande that is completely different. Pain a la Viande is bread with meat whereas Pain de Viande is meatloaf) -- posted by Cookworm

Wild Game Goulash Soup

Sun, 08 Mar 2009 01:29:32 -0500

Inspired by a recipe in Food & Wine. I have made it with ground deer and moose, but it would be equally good with ground beef. The egg noodles are optional, but popular with children. -- posted by Lille

1 Minute, No Bake, Cereal Bar

Mon, 09 Mar 2009 16:05:53 -0400

My pantry is running very low on baking supplies, but I had a box of raisin-bran cereal that had too many raisins that I wanted to use up. So, I chose to adapt my other recipe: Recipe #357474 using what I had on hand. I think this turned out really nice and entirely different from the original version. I used peanut-hazelnut butter instead of peanut butter. -- posted by Génial Génie

Eggs in a Ham Cup

Mon, 16 Mar 2009 15:41:54 -0400

Another tasty yet impressive recipe from Alberta Egg Producers. You can also use a microwave-proof wide mug if you don't have a ramekin or custard cup. You can cook more than one at a time, just make sure that they have cooked through; they should need more time the more you are cooking. Enjoy! -- posted by Nif

Eggs in a Spud

Mon, 16 Mar 2009 19:56:04 -0400

This is a tasty recipe from Alberta Egg Producers. Enjoy! -- posted by Nif

Grandma Georgias Molasses Cookies

Tue, 17 Mar 2009 19:44:55 -0400

This is one of my favorite cookie recipes because it reminds me of childhood and Mom baking these for school lunches. I hadnt had molasses cookies in years and then last year I spent some time with my mother-in-law, Vicki, who might just love molasses cookies as much as I do. These are simple to make and the molasses cookies fill the house with the incredible aromas of ginger and cinnamon. -- posted by Wild Chef

North Woods Pancakes

Thu, 19 Mar 2009 01:15:24 -0400

My son brought this recipe home from school after a study of "Tall Tales." Supposedly Paul Bunyan ate these! I did tweak the recipe a bit to fit our tastes. This is the only recipe I use for everyday pancakes! Serving size really depends on how big you make your pancakes. -- posted by MommaEllen

Yorkshire Pudding (Yorkies!)

Sun, 22 Mar 2009 10:23:32 -0400

Yorkies are an easy, awesome side dish. I use a heavy, oven-proof wok to make for one large pudding, and cut it in wedges to serve. But most people like theirs muffin-shaped, so I've included the lower cooking time to account for that. The main thing in getting them to puff up properly is a very hot oven, pan and fat. The drippings from a beef roast are traditional, but bacon fat or vegetable oil also work well, as long as they're hot when you add the batter. I like the unconventional addition of the sage, and add even more if I'm serving it with poultry. Other herbs like thyme or rosemary also work well. Thanks Mum, for letting me steal and publish your recipe! -- posted by Ginsugirl

Maya's Super Yummy Secret Sauce.

Thu, 26 Mar 2009 09:41:17 -0400

This is a really easy to make. really high in taste sauce. good for dipping fries, chips, veggies. also good on wraps, burgers, sandwiches. it's easy to make. it's a kid (and grown up) pleaser. this sauce is a must when we bbq. Your kid or teen will enjoy making this recipe. -- posted by Maya's Mama

Maritime Gingersnaps

Sun, 29 Mar 2009 20:34:26 -0400

From "The Anne of Green Gables Cookbook": "'No, indeed! The rosebud tea set! Well, what next? You know I never use that except for the minister or the Aids. You'll put down the old brown tea set. But you can open the little yellow crock of cherry preserves. It's time it was being used anyhow--I believe it's beginning to work. And you can cut some fruit cake and have some of the cookies and snaps.'" (From "Anne of Green Gables by L.M. Montgomery). Times are estimates; cooking time includes chilling time, but cooling time for both molasses mixture and cookies (beyond the first 5 minutes) is not included. -- posted by Halcyon Eve

Tantalizing Raspberry Tarts

Sun, 29 Mar 2009 20:35:43 -0400

Another recipe from "The Anne of Green Gables Cookbook": "The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you. " (from "Anne of Green Gables" by L.M. Montgomery). Times are estimated and do not include cooling time beyond the initial 15 minutes (included in cooking time). The original recipe did not specify the size of package of frozen berries, so I guessed a 10 oz package based on the fresh raspberry substitution. -- posted by Halcyon Eve

Roasted Sweet Potato Fries

Fri, 03 Apr 2009 14:29:29 -0400

This is a wonderful recipe. its a kid and adult pleaser. Crispy on the outside and nice and soft on the inside. Every one at the table fights over these when i make them. I've had sweet potatoes fries at restaurants several times. but i tried to come up with a baked/roasted version... reduce the fat increase the taste. I like to cut up the potatoes length wise... so my fries are nice and long. also i like them to be about a 1/3 of an inch thick. -- posted by Maya's Mama

Beef Patties With Saucy Mushrooms

Thu, 09 Apr 2009 01:38:37 -0400

My husband quite likes this dish. It reminds him of the Latvian "kottelets" that his mother made for him when he was a child. The mushroom sauce takes them up a notch. -- posted by Irmgard

Hearty Hamburger Soup

Tue, 14 Apr 2009 01:52:56 -0400

Please bear with me as this is my first posting :-). Monday night is always soup night in our home and I'm often looking for recipes that are not too complicated AND my kids will eat. As usual no one recipe quite did what I wanted, so combining ideas from others I came up with this recipe and my kids loved it. Great comfort food for rainy days or cold prairie winters. I add extra ground cayenne to my bowl, for an extra kick and it's health properties. :D Serve with fresh, homemade bread or crusty buns. This recipe is very adaptable, as Chef Gusteau says... anyone can cook ! =D. Please be creative to suit your own individual tastes as well as what you have on hand and feel free to share with me your changes. -- posted by Shannon & boys

Apricot-Almond Energy Bars

Thu, 16 Apr 2009 02:13:32 -0400

This is the greatest recipe because you can substitute pretty much every ingredient. It's so kid friendly (eating and making!) It's cost-effective and so tasty to eat. My health conscious sister passed this recipe to me - so I know it's healthy too. How can you resist a recipe like this? -- posted by Aunty Peach

Terra Chip Chicken Breasts

Sun, 19 Apr 2009 23:56:17 -0400

This is a quick, easy and yummy recipe that is like a gourmet version of chicken schnitzel. From the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). Tips: To crush chips and still maintain texture, put them into a sealable plastic bag and use a rolling pin for crushing. For a finer texture, crush chips in a food processor. -- posted by blucoat

Double Mushroom Chicken

Mon, 20 Apr 2009 01:18:47 -0400

This chicken is superb. Your guests won't be able to guess what the great topping is made of. the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). To reheat, cover pan with foil. -- posted by blucoat

Broccoli, Bacon & Cheese Salad

Wed, 22 Apr 2009 00:27:32 -0400

This is a delightful salad, often asked for at potlucks and family gatherings. Even the children love it. We usually double or triple the recipe. -- posted by Benson Cinnamon

Peanut Butter Cake 1960

Thu, 23 Apr 2009 02:01:30 -0400

This interesting cake has a porus texture and its delicate in the peanut flavour is supported with more peanut butter frosting. This recipe comes from Magic Baking Powder Cookbook. Makes an 8 inch one layer cake. Good for snack cake and lunch boxes. -- posted by andypandy

Peanut Butter Fudge Pie 1978

Sat, 25 Apr 2009 15:31:49 -0400

If you like chocolate fudge pie, and like peanut butter, you will like this fudgey pie. Almost like a pecan pie filling. -- posted by andypandy

Mocha Frap

Fri, 01 May 2009 02:53:05 -0400

I love Starbucks' Fraps, but they recently closed the Starbucks closest to me, and now I cannot go as much, but I can't go too long with out a frap! It took a few tries to get this right, but, I did it! It's perfect. :) *I use the same blender starbucks uses, a VitaMix 5200. -- posted by frap girl :)

Nif's Grandpa's Baked Granola

Sat, 02 May 2009 02:48:48 -0400

When I was a little girl, my Grandma would make batches of this for my Grandpa. It filled her house with a wonderful aroma and tasted terrific. She would store it in large glass Mason jars when it cooled. This is a half batch of what she used to make and my Sister makes this amount fresh every week. You can eat this as regular granola with milk or sprinkle on yogourt or ice cream. Thanks Grandma! Enjoy! -- posted by Nif

Smoked (Or Roasted) Chicken Sandwiches With Caramelized Onions

Mon, 04 May 2009 14:26:52 -0400

This is a great recipe for a casual party or get-together. Don't worry if you don't have a smoker, the oven instructions are below. If you are lucky enough to have a smoker, it takes about 3 hours (in a Green Egg) over mesquite on indirect heat at 275°F (135°C). Recipe is from Bonnie Stern and was printed in the National Post (Apr 25, 2009). Serve with coleslaw on the side or in the sandwiches. -- posted by blucoat

Ham and Cheese Pita Pizza

Mon, 04 May 2009 14:27:11 -0400

This makes a nice, easy lunchtime snack for the kids or a light dinner with a green salad when you don't feel like cooking. You may use whatever type of cheese you like or have on hand, so it's very versatile. -- posted by Irmgard

Apple Blossom Infused Honey

Mon, 04 May 2009 14:42:13 -0400

This lovely recipe came from Clark Frasier and Mark Gaier of Arrows Restaurant - Ogunquit, Maine, adapted by StarChefs. Great served with a good blue cheese, such as Roquefort or Stiltion, and some good crackers and bread. -- posted by Sharon123

Warm Apple Cake (Optional - With Creamy Caramel Sauce)

Fri, 08 May 2009 02:33:18 -0400

This cake is easy and delicious. Top it with Recipe #370422 and you won't believe how good it tastes! This is from Gooseberry Patch. Enjoy! -- posted by Nif

Buttery Chocolate Nut Toffee

Tue, 19 May 2009 01:59:28 -0400

Your children will love these that they will be inviting the whole neighbourhood's children over for some. Make a double batch to please them, because these are an old-time favorite, that they'll be back for more. From Land-O-Lakes Cookbook. -- posted by daisygrl64

Rhubarb Slush from the Farmhouse

Fri, 22 May 2009 02:15:14 -0400

Keep this on hand for summer guests or--if you're like me--you need a way to preserve all that luscious rhubarb, this recipe is a sure-fire way to use some up! OR if you've already frozen all your 'barb, then measure out what's need--let it thaw completely, then drain--but do NOT press liquid out! Taste Of Home, Summer '09 NOTE: cooking time noted is that needed for FREEZING!!! -- posted by Debber

Watermelon Sherbet Smoothies (Better Than Sprinkler- Jumping!)

Fri, 22 May 2009 11:55:22 -0400

You won't need to run through the sprinkler to cool off when you're having one of these babies! The kids will love you, your friends will think you've worked for hours (you haven't!), and your spouse will be thrilled you saved so much money on this lovely "dessert".... Taste-Of-Home, Summer '09 -- posted by Debber

Gramma's Rice Tuna Casserole

Thu, 28 May 2009 01:36:20 -0400

This is a recipe I got from my Gramma who's been making this for as long as I can remember, and is one of my family's favourite dishes. -- posted by Miaerowyn

Fudgy Brownies 1968

Thu, 28 May 2009 23:26:55 -0400

This recipe is from Frys Cocoa back of the container recipe. -- posted by andypandy

My Dad's Ultimate Macaroni and Tomatoes

Mon, 01 Jun 2009 00:46:28 -0400

I am originally from the Canadian east coast, and like most people from that area, I grew up with classic macaroni and tomatoes. Sound plain? Well, it can be, but not the way my Dad makes it! Even if you think this doesn't sound that exciting, give it a try- I know you will love it! Kids love this too... *** Edit for the person who mentioned they left out the summer savory because they don't like mint flavouring in their food- it is NOT minty, it is another herb similar to sage and thyme actually. Hope that helps! However, since I know it is hard to find in some areas, it isn't necessary, it's just that I love it, hehe. -- posted by Lady Clare

Country Caramel Apples Around the Campfire

Wed, 17 Jun 2009 13:27:24 -0400

Here's a recipe that is sure to draw some oohs and aahs from your favorite diners! An easy-to-make, simple way to end the day while camping or on the back deck. The hardest part is coring the apples. Try stuffing the core with other melty sweet treats: chocolate caramels, cinnamon Red Hots, Lemon Drops, Gummy Bears. Oooohh...! The original recipe came from the Lutheran Girl Pioneer Camping cookbook. COOKING TIME DOES NOT INCLUDE getting the fire or grill coals going. This is a good recipe to put on as the fire is dying down---or AFTER you've pulled the meat off the grill--while you're eating supper. These will cook all by themselves while you're eating! -- posted by Debber

Campfire S'mores (Aka Robinson Crusoes)

Thu, 18 Jun 2009 01:16:10 -0400

If you like regular S'mores, you're going to LOVE these! Start with chocolate graham crackers, smear on some creamy peanut butter, add the chocolate candy pieces, the melty marshmallow; then top with the other square of graham cracker. THE TRICK to making these perfectly is being patient while the marshmallow is roasting....don't stick it into the fire, twirl it slowly over the warmth, so that it starts to swell up. That's your signal that the inside is getting all soft and smooshy--just right for perfect s'mores. I first made these back in the early 90's when taking 10 girls on a church youth camp-out in eastern Washington State. We cooked all our meals over the open-fire (no campstove!!) including chocolate chip pancakes MADE FROM SCRATCH, pioneer hotdogs (yum, yum!) and caramel apples roasted in the coals. I guess I need to post those recipes too. After all...it's summer-time and people are camping!!! -- posted by Debber

Farmhouse Ham, Cheese and Sauerkraut Sandwiches

Wed, 24 Jun 2009 15:18:56 -0400

This one screams old-timey, German, "down-home," and "comfort food" all at once! Sandwiches can be assembled ahead of time, covered & chilled. At meal-time, bake as directed. Thanks to *Midwest Living* for this awesome recipe and the excellent alternatives featuring midwest-region crops. -- posted by Debber

Parsnip and Celery Root Mash

Fri, 03 Jul 2009 03:06:47 -0400

These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée. -- posted by Ginsugirl

Black and White Cheesecake Squares: It's a Martha Good Thing!

Mon, 06 Jul 2009 15:36:43 -0400

Chocolate AND cream-cheese in one recipe--I'm sure these are "too good for kids," so share sparingly with the younger set! The rich chocolate base provides the foundation for the creamy cheesecake layer with generous chocolate crumbles scattered over the top. This one comes from the back page in Martha Stewart Living's magazine "The Last Course", April '09. Prep Time includes chilling cookie layer after baking (before adding the cream cheese layer). -- posted by Debber

Sour Cream Brownies

Sun, 12 Jul 2009 09:36:42 -0400

I found this recipe in a cook book and modified a bit. I lov it because its simple and it taste great. -- posted by Chef #1320140

Tacos: for Vegetarians and Non-Vegetarians

Mon, 13 Jul 2009 15:31:05 -0400

This is the way I prepare tacos when cooking for my meat eating DH and my vegetarian DD. Sometimes this is served with taco shells and sometimes with flour tortillas. -- posted by Dreamer in Ontario

Tortilla Bowls

Mon, 13 Jul 2009 15:32:28 -0400

I found this method of making tortilla bowls for Mexican salads in Company's Coming Greatist Hits Mexican. Make as many as you need. If using corn tortillas, use the microwave method as they tend to crack in the oven. -- posted by Dreamer in Ontario

Rhubarb Crisp: a Celebration of Summer!

Mon, 13 Jul 2009 15:48:58 -0400

My rhubarb flourishes at the end of my clothesline, right next to a patch of hollyhocks that sway in the summer breezes. Right now there are some little birds (I can't make them out with my spotting scope) snatching up pine needles and flitting about busily. Anyway, this recipe comes from the June '09 issue of *Country Living*. I do live in the country, and have an abundance of rhubarb. It's easy to freeze the cut-up pieces, and if you toss the pieces with sugar (right in the zipper bag), you can pop it in the freezer and use them later. The extra sugar will be fine in the recipe! -- posted by Debber

Oreo Express

Wed, 15 Jul 2009 13:48:26 -0400

I saw this in the Steven Bruce (owner of Serendipity Restaurant in NYC) cookbook *Sweet Serendipity*....and realized that you could use the Oreos or sub in some other item, too...making this recipe extremely versatile! Whip one (or two!) up on a hot summer afternoon...mmm! -- posted by Debber

Santa Cruz Cinnamon Rolls

Mon, 20 Jul 2009 02:47:01 -0400

I made them for a beach trip to Santa Cruz with my friends.They're pretty delicious, but then I'm not sure I've seen an unappetizing cinnamon roll. -- posted by Hannah Verrinder

Citrus Slush: Snazzy & Jazzy

Tue, 21 Jul 2009 13:06:11 -0400

You're the hostess for the bridal or baby shower and are scrambling around looking for the PERFECT recipe. Eureka! You've just struck the mother-lode of Shower Slushes! This makes a LOT and tastes divine, too. Thanks to Taste of Home Holidays (Barbecues), Summer 2009, booklet for this excellent recipe. -- posted by Debber

Zippy Spices for Flavoring Veggies

Tue, 21 Jul 2009 13:24:26 -0400

Thanks to one of my favorite Zaar vegetable recipes for inspiring this herb mixture. I make a small jar of this, then have it on hand when I need a quick ZIP to add to cooked (frozen) broccoli or cauliflower or vegetable medleys. Ideas below for add-ins to make a memorable side dish the kids will be begging you to make again and again! -- posted by Debber

Coyotes Blue (Or Yellow) Cornmeal Bread

Fri, 31 Jul 2009 14:30:29 -0400

This sweet, and very moist cornbread is served at Coyotes Deli & Grill in Banff and the recipe was printed in Bon Appétit (Nov. 2001). Pine nuts add a surprisingly delicious element. The blue cornmeal makes for a beautiful presentation but it tastes just as delicious with yellow. Toast pinenuts on a cookie sheet at 350°F for 5 minutes. Best served warm. Leftovers, if you have any, make an awesome twist on French toast. -- posted by blucoat

Sour Cream Orange Cake 1965

Sun, 09 Aug 2009 21:26:48 -0400

I am sure you will enjoy this cake. -- posted by andypandy

Napoli Dessert 1972

Sun, 09 Aug 2009 21:28:07 -0400

This an easy frozen slice . -- posted by andypandy

Scalloped Potato Surprise!

Tue, 11 Aug 2009 10:46:30 -0400

A chance to sneak in a particular vegetable that some 'think' they don't like. My DH says he doesn't like it (eggplant) but yet when I make this he fights with the kids on who gets seconds (guess I should just make 2 batches ;) Just don't mention that it has eggplant in it and see if anyone notices. -- posted by Corilayn

Try a Cashew Chicken Salad in a Sandwich on a Hot Summer Evening

Thu, 20 Aug 2009 02:05:49 -0400

The title is pretty self-explanatory, and I think you'll agree that this is a nice way to spend a summer evening. Kettle (crunchy) potato chips on the side, a couple of home-made cookies or a brownie, some carrot sticks, and you've got a pretty decent brown-bag lunch, too. The original recipe (from Taste of Home, Aug/Sep 09) calls for pumpernickel bread. -- posted by Debber

Fancy Schmancy Very Easy Omelet Croissant

Thu, 20 Aug 2009 02:15:47 -0400

Here are some eggs with style! Get the skillet warming up while you're prepping the eggies, and have everything else ready to add in, so it all comes together easily at the end. Thanks to the wonderful cooks at Taste of Home (Aug/Sep '09) for another great one! If you'd like your sammie to be a bit heartier, add another egg (2 per person then). How easy can this be? :-) -- posted by Debber

Bake Sale Time: Rice Krispies W/ Malted Milk Ball Bars

Thu, 20 Aug 2009 02:18:02 -0400

Here's one to add to your bake sale repertoire--and they'll be just enough different [but still the same thing] to get the kids curious, and good enough that they'll sell like "hot cakes!" Save a couple for the home-folks, because you won't be bringing any home when you take these to the potluck or family reunion picnic! I use two bowls (recycle the first one) so I have everything ready to pour and mix--goes much quicker and no wasting time to measure when the stuff is hot! Again, the gals at Taste of Home get all the credit--Aug/Sep '09. -- posted by Debber

Planked Asparagus Bundles With Cheese and Prosciutto

Tue, 01 Sep 2009 14:21:29 -0400

I was watching Food Network Canada's show "Road Grill" today and this looked so good that I had to post it! They used several small asparagus spears, not just 3 as listed, so I'm assuming you would need to use bigger spears. Enjoy! -- posted by Nif

Oatmeal Bars

Fri, 04 Sep 2009 09:50:13 -0400

This is great in the morning hot or cold. I was at my cousins house, and she served this as a side for breakfast. It is so good, my 2 year old even eats it! -- posted by Islandlife

Ultimate Garlic & Cheese Bread!

Mon, 14 Sep 2009 13:53:28 -0400

This is a super easy, always delicious recipe for garlic bread with a twist. I got the idea for this recipe when eating out one evening, but developed it on my own. The nice thing about this recipe is that I often use it when I have some bread or buns which tastes a little too stale for sandwiches - so it's a great way to use those extras. If you're going out to buy the ingredients, check the "day-old" rack at your grocery store! The bottled minced garlic can be found in grocery store's condiment aisle. Fresh minced would also work, but I don't recommend dried since the cream cheese overpowers the taste.) It's a great appetizer, snack or side dish for a meal (especially anything with tomato) and even the pickiest eaters in my family love it. It's always the first thing gone at family functions! -- posted by Travelling Journal

Nut and Egg Free Cookies

Mon, 14 Sep 2009 16:11:47 -0400

These cookies are sure to be safe in any school! And taste awesome too! One of our children started at a new school this year and it turns out to be a nut and egg free school because of the seriousness of the allergies that some of the children that go there have. As a result my wife started scouring different recipes for snacks that were egg and nut free to send along with our daughter for school. She didn't really like any of the ones she tried so she ended up creating her own out of a combination of all the cookie recipes she tried. Hope you enjoy them as much as we do. -- posted by Chef Ryoni

Frank Favourite

Mon, 14 Sep 2009 16:35:33 -0400

A recipe adapted from my grade 8 home ec. class some 30 years ago!! Quite economical and a great and different way to use weiners. -- posted by Chef Sharon 15

Baked Sesame Potatoes

Tue, 22 Sep 2009 12:43:35 -0400

Here's a twist on the traditional baked potato from Chatelaine Food Express Quickies 2 -- posted by Dreamer in Ontario

Rich Oat Cookies 1968

Tue, 22 Sep 2009 14:37:17 -0400

This recipe was rec'd from Anne O'Rielly many years ago when I was selling my baking. Its a very nice cookie. -- posted by andypandy

Easy Lemon Shorties

Wed, 23 Sep 2009 14:26:41 -0400

Another cookie recipe for my "to try" list from Canadian Living Muffins and Cookies. *Preparation time includes 30 minutes refrigeration time -- posted by Dreamer in Ontario

Easy Sugar-Dusted Amaretti Biscuits

Wed, 23 Sep 2009 14:26:53 -0400

I haven't tried this yet. I'm collecting simple cookie recipes to try for Christmas. This was found in The Canadian Living Cooking Collection Muffins and Cookies. -- posted by Dreamer in Ontario

Bacon in the Oven

Mon, 28 Sep 2009 16:02:45 -0400

Now you can make bacon in no time! It's easy, not messy at all and everyone loves it! Also there is no exact amount. It has a great smokey taste. -- posted by anichka20

Rice Bread Pudding 1998

Wed, 30 Sep 2009 15:28:29 -0400

I have never made this, but I will soon. It was given to me by my friend Marge who died of cancer not long after. -- posted by andypandy

Simple Scalloped Potatoes

Mon, 05 Oct 2009 16:43:33 -0400

My mother asked me to bring scalloped to Thanksgiving dinner. This is my usual recipe. It's really easy to make. When I first started making it DD asked me to add chopped broccoli to it next time. When she's home I do just that. It adds a nice bit of colour and flavour to this dish. If you use your food processor to slice the potatoes and chop the onions, preparation is a breeze. Found in Anne Lindsay's Lighthearted Everyday Cooking. -- posted by Dreamer in Ontario

Microwaved Scalloped Potatoes

Sun, 11 Oct 2009 02:56:48 -0400

Here's a quick recipe for scalloped that my family enjoys. There's no cheese in this version. The recipe comes from Company's Coming Microwave Cooking by Jean Pare. -- posted by Dreamer in Ontario

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Yet Another Banana Bread

Tue, 20 Oct 2009 17:26:05 -0400

Whole-wheat flour and an amazing frosting is what sets this recipe apart from the others. -- posted by Génial Génie

Honey-Roasted Applesauce

Tue, 20 Oct 2009 17:28:18 -0400

It's apple time again! I always love to make applesauce at this time of the year and I like to experiment different ways of making it. This year, I wanted to bake it. I usually strictly use only apples, but I've had the bottom of a blueberry honey jar lying in my pantry forever and the honey's now all crystallized. So I wanted to use that up... here's what I came up with: -- posted by Génial Génie

Buttermilk Soup

Fri, 30 Oct 2009 17:10:31 -0400

A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time. -- posted by Dreamer in Ontario

Simple Ham Spread

Thu, 05 Nov 2009 02:18:54 -0500

Here's a very simple and basic ham sandwich spread from Jean Pare's Company's Coming Soups & Sandwiches. You can make this as written, increase the quantity of chopped onion or add things like chopped celery and mustard to add more flavour. This recipe should be enough to make 4 sandwiches. -- posted by Dreamer in Ontario

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario

Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

Sat, 07 Nov 2009 13:04:21 -0500

This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 . NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time. -- posted by Dreamer in Ontario

Quinoa Fritters

Thu, 12 Nov 2009 14:48:14 -0500

I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal. -- posted by Canning_Queen

Easy One-Bowl Oatmeal Molasses Bread

Mon, 16 Nov 2009 11:51:58 -0500

This delicious bread is very simple & healthy yet requires NO KNEADING!!! It is a combination of this technique: http://www.instructables.com/id/I_Bread/ and this recipe: http://www.cookingbread.com/recipes/whole_wheat_bread/oatmeal_molasses_bread_recipe.html (ingredients are halved to fit in my mixer bowl). Prep time includes rising time. -- posted by Génial Génie

Creamy Lower Fat Caramel Corn

Sat, 28 Nov 2009 14:54:16 -0500

The secret ingredient in this recipe will have you feeling like there's a ton of butter and cream in there... though there's not. Go ahead and indulge in this ooey-gooey treat! This recipe uses the microwave. If you do not have fleur de sel, simply use coarse grain salt or simply omit. -- posted by Génial Génie

Pumpkin Cupcakes 2009

Thu, 03 Dec 2009 14:50:04 -0500

this is the best, light and fluffy , just like a true cupcake should be. -- posted by andypandy

Curried Cauliflower

Tue, 08 Dec 2009 16:40:06 -0500

So easy yet so tasty! Feel free to sub the cauliflower for other vegetables (I love this on broccoli)! You could also make into a casserole by sprinkling shredded cheese and breadcrumbs over top then broiling. It's also a wonderful accompaniment for a quiche or omelet. -- posted by Génial Génie

Bread Pudding Muffins

Wed, 09 Dec 2009 15:10:24 -0500

Chunks of leftover bread in a buttery, creamy, cinnamon-laced custard . Yum! This recipe is so easy to throw together and is great for breakfast or dessert. Recipe is from Marcy Goldman, excellent baking cookbook, "The New Best of BetterBaking.com" -- posted by blucoat

Savoury Apple Stuffed BBQ Pork Sirloin

Wed, 09 Dec 2009 18:38:31 -0500

This recipe I made up on the spot when asked to guest host in the Grilling Forum. I have cooked many pork roasts and this one beats them all by a million! You can prepare the roast the day before and let marinate overnight. Hope you enjoy! -- posted by TheCharcoalGourmet

Quick Caesar Salad

Fri, 11 Dec 2009 09:44:02 -0500

This is the salad recipe that goes with Caesar Salad Mix. The recipe comes from The Canadian Living Christmas Book. The Zaar menu won't let me us Caesar Salad Mix as an ingredient so I've called it 'seasoning'. Click on this link for the Caesar Salad Mix recipe: recipe#403222 -- posted by Dreamer in Ontario

Buck-Wheat Pancake (Or Crepe)

Fri, 11 Dec 2009 17:35:01 -0500

I just threw this together and thoroughly enjoyed it, so I'm putting the recipe here mostly for safe-keeping. The thickness is sort of halfway between a pancake and a crepe. Have this drenched in real maple-syrup or molasses if you like simple & sweet; you can break an egg on top of the pancake, spread it out evenly, top with cold-cuts and cheese, roll it up and have a full meal; serve with fruit, veggies, herbs, chocolate, whipped cream, or whatever floats your boat; layer them with a filling of your choice and make a cake; possibilities are endless... -- posted by Génial Génie

Chocolate Marshmallow Brownie Fudge

Thu, 17 Dec 2009 21:26:03 -0500

rich and choclatey, easy to make, but takes a long time to cool. I invented this myself with ingredients in the kitchen -- posted by Mew Meow

Sugar Cookie 2009

Fri, 18 Dec 2009 14:22:25 -0500

easy nice recipe. -- posted by andypandy

Bacon Cheddar Potato Tart (Michael Smith)

Fri, 18 Dec 2009 17:01:01 -0500

This recipe is by a Canadian chef who I really like - Michael Smith. It contains only 3 ingredients (plus S & P!) and it's gorgeous to look at! Easy to make and would be great for breakfast, brunch, lunch or dinner. It's not the healthiest thing to eat - it's just good ol' comfort food. It takes a long time to cook, so plan ahead. Enjoy! -- posted by Nif

Mom's Best Ever Pineapple /Pork Chops

Mon, 21 Dec 2009 01:58:01 -0500

This is a receipe mom mom has done since I was little and it is a Easy tasty way to please guests and Children are sure to all love this , Anyone I make it for always asks for the receipe . It is great for family or potluck or even Crock pot Party yummmmm Must try -- posted by Kimberley Quinlan

Vegetarian Tourtiere

Mon, 28 Dec 2009 07:01:28 -0500

Vegetarian Tourtiere By The Canadian Living Test Kitchen I was serving tourtiere for Christmas this year and didn't want DD to be left out. This is the version I made for her. I've included the recipe for a delicious sounding crust but I cheated and used a commercial pie crust. It uses TVP, or textured vegetable protein, which is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores. -- posted by Dreamer in Ontario

Boxing Day Bars

Mon, 28 Dec 2009 15:42:41 -0500

1. To give you that extra energy boost if you are one of those crazy boxing day shoppers! 2. Great recipe to make from leftover Halloween or Christmas candy or pick up the ingredients cheap on Boxing Day! This is my adaptation from a recipe originally published in Better Homes and Gardens... Feel free to substitute candies and let me know if it works (I'm thinking Snickers, chocolate covered cranberries, crushed oreo cookies... endless possibilities!) -- posted by Tanya Pants

Herb-Roasted Potatoes and Onions (Ww 3pts)

Sat, 09 Jan 2010 14:55:19 -0500

Source: Anne Lindsay's New Light Cooking According to this cookbook, this recipe has only 168 calories per serving without the optional ingredients which would come to 3 points per serving. My guess is that the small red potatoes in the cookbook are smaller than those used in Zaar's data base. -- posted by Dreamer in Ontario

Cantaloupe and Blueberries With Fresh Strawberry Sauce

Sat, 09 Jan 2010 15:47:08 -0500

Source: Anne Lindsay's New Light Cooking This dessert is best made when fresh local berries are available. It looks especially pretty if you garnish each serving with a strawberry fan. To make the fans simply slice strawberry from tip almost but not completely through, then fan out slices. -- posted by Dreamer in Ontario

Lemon Cream

Sat, 09 Jan 2010 20:44:31 -0500

Source: Anne Lindsay's New Light Cooking This is a creamy sauce that is delicious with cakes, pies or fresh fruit. The other lemon sauce I have posted has eggs but this one is egg free! Cooking time is refrigeration time. -- posted by Dreamer in Ontario

Skillet Sweet Potatoes

Sun, 10 Jan 2010 08:56:21 -0500

Source: Anne Lindsay's New Light Cooking -- posted by Dreamer in Ontario

Potato Crusted Salmon (Michael Smith)

Tue, 19 Jan 2010 17:11:37 -0500

Michael Smith is a Canadian chef who encourages you to make his recipes your own. This recipe is supposed to have the horseradish in it, but some people don't like the heat so I made it optional. I like the horseradish in it. Michaeld intended this to be served with Recipe #409358. Enjoy! -- posted by Nif

Three-Ingredient Sticky Baked Chicken

Thu, 21 Jan 2010 13:32:42 -0500

From the Canadian Family Website: Sticky, sweet with a little savory soy sauce, this chicken is pure yummy. Destined to become a family favorite because kids love it and parents love the simplicity of this oven-to-table meal. I had a great result making this with bone in chicken leg thigh quarters. I had one piece that was skinless, and we discovered that using skinless does allow the flavor of the glaze to permeate the chicken better. This was a hit with my whole family - including my hard to please 3 year old. I used ketchup, reduced sodium soy, and lite maple syrup. Ingredients I happened to have on hand. This could NOT be easier. Adjust cooking times as needed for bone in cuts. Great with white rice and steamed broccoli. This recipe is so simple that you will probably have this assembled before your oven is preheated. -- posted by Linda Sue

Citrus-Spiced Tapioca

Thu, 21 Jan 2010 23:00:50 -0500

On my quest for a simple tapioca dessert that didn't involve milk, eggs, or sugar, I finally decided to concoct this.It can be drunk bubble-tea style or you can lower de amount of water to make it thicker, more pudding or jelly-ish. -- posted by Génial Génie

Grilled Quesadillas

Tue, 26 Jan 2010 11:14:29 -0500

Here it is only January and I'm thinking of summer. This is a recipe that I think would be enjoyed by the vegetarian and non veg. Source: Canadian Living's Best Barbecue -- posted by Dreamer in Ontario

Yummy Chicken Casserole

Mon, 08 Feb 2010 10:43:34 -0500

This dish is so delicious. My hubby loves it. Kids tested and approved. I serve it over rice. Enjoy! -- posted by lynzey